This creamy keto soup is packed with fresh asparagus and is super easy to make. It’s smooth, warm, and perfect for keeping you cozy on chilly days.
The best part? It’s low in carbs but bursting with flavor. I often like to enjoy it with some crunchy bacon bits sprinkled on top. Yum!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is the star of this soup. Look for bright green stalks without blemishes. If you can’t find asparagus, you can substitute with broccoli or zucchini for a different flavor.
Onion: A medium onion adds sweetness and depth. You can also try shallots for a milder taste or use scallions for a fresh bite.
Garlic: Fresh minced garlic gives an aromatic punch. If you’re short on fresh garlic, garlic powder can work, though I find fresh adds a richer flavor.
Vegetable Broth: While vegetable broth is great for a vegan option, chicken broth adds wonderful depth. Homemade broth is also a fantastic choice, if you have some on hand.
Heavy Cream: This gives the soup a rich texture. For a lighter version, you can use half-and-half. If you need a dairy-free option, coconut cream provides a creamy consistency, though it alters the flavor slightly.
Parmesan Cheese: I love adding grated Parmesan for extra flavor. If you want a dairy-free option, nutritional yeast can give a cheesy taste without the dairy.
How Do I Blend the Soup Smoothly Without Making a Mess?
Blending the soup can be tricky, especially if it’s hot! Here’s how to do it safely:
- If using an immersion blender, simply blend directly in the pot until smooth. Be sure to move the blender around to avoid splashing.
- If you’re using a regular blender, let the soup cool for a few minutes. Fill the blender only halfway and hold the lid down with a dish towel to prevent splattering as you blend.
- Blend in batches if needed, returning each blended batch to the pot.
This ensures a smooth texture and keeps your kitchen tidy. Enjoy your soup without the worries of clean-up hassle!
How to Make Keto Cream Of Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for added flavor)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30 minutes to cook, totaling about 40 minutes. You’ll quickly sauté the onion and asparagus, let the flavors meld together in the broth, and finish by blending it all into a creamy delight!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. This will create a beautiful base for your soup.
2. Add Garlic and Asparagus:
Next, mix in the minced garlic and the chopped asparagus. Cook for another 5-7 minutes, stirring now and then. You want the asparagus to get tender but still vibrant in color. The smell will be wonderful as everything cooks together!
3. Pour in the Broth:
Pour in the vegetable broth (or chicken broth if you want a richer flavor) and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15-20 minutes. The asparagus should be fully cooked and tender.
4. Blend the Soup:
Once the asparagus is tender, take the pot off the heat. If you have an immersion blender, use it to blend the soup until smooth. If you don’t, carefully transfer the soup to a blender, working in batches if needed. Be cautious with hot liquids!
5. Add Cream and Parmesan:
Return the blended soup to low heat. Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to your liking. Heat through gently without letting it boil, so the soup stays creamy and delicious.
6. Serve It Up:
Finally, ladle the soup into bowls and sprinkle with chopped chives for a fresh touch. Enjoy your warm and comforting Keto Cream Of Asparagus Soup! It’s perfect for a cozy meal.
Can I Use Frozen Asparagus Instead of Fresh?
Yes, you can use frozen asparagus in this recipe! Just make sure to thaw it first. You can do this by leaving it in the fridge overnight or by placing it under warm running water for a few minutes. Since frozen asparagus is already cooked, reduce the cooking time slightly when adding it to the pot.
Can I Substitute Heavy Cream with a Lighter Option?
Absolutely! If you’d like a lighter version, you can substitute heavy cream with half-and-half or coconut cream for a dairy-free option. Keep in mind that using lighter options may slightly change the creaminess of the soup, so adjust the seasoning and add a touch more broth if needed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a little more broth or cream to restore its original texture if it thickens too much!
Can I Add Other Vegetables for More Flavor?
Definitely! Feel free to add vegetables like leeks, spinach, or even broccoli to enhance the flavor and nutrition. Just make sure to sauté them with the onions and garlic so they cook well before adding the broth.
